Gril the aubergines over the stove or in the oven ( oven
cooked aubergines will not have the smokey taste ) until they are very tender.
While the aubergines are over the stove prepare the sauce. Put sugar, garlic,
mustard seeds and salt in a mortar and beat until they all grind together put
this mixture in a sieve and melt the outcome in lemon juice beat throughly with
a mixer and add the olive oil gradually until the mixture is some what
tickened. Put the mixture aside.

Peal the aubergines by cutting them into halves and the take the insides
out by the help of a spoon. Mix it with the souce and beat again. You can add tomatoes, red and green peppers cut into cubes and serve cold
and decorate with parsley if you wish.

About Me

I am the founder and owner of Cooking Classes Bodrum, I was owner of a tour operator and a hotel management company when I made a change in my life and moved to Bodrum: a town and peninsula of rural villages on the South-western Turkish coast just where the Aegean Sea meets the Mediterranean.
Here I have followed my passion for cooking and love of digging into the history of recipes , that I collected so many stories of recipes and methods.
After a very busy executive life, it was my dream to have my own restaurant where I could go into the kitchen myself, put my hands on food and follow my mother’s and grandmother’s recipes as well as my own recipes and share it with others.
It is now a beautiful reality.
With the advantages of my former life of travelling within Turkey and abroad, with a deep understanding of what wonderful experiences can engage world travellers in local cultures, and I feel the ideal way is by sharing food at the table, with the many methods of preparation and discovering the joys of fresh ingredients.